Blueberries are one of the few edibles native to North America and credited with being…

Method

Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.

Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

Tip

Using yogurt

Buttermilk's natural acidity helps to lighten muffin mixes and increases the rise. It's usually available in the dairy section of supermarkets, but if you can't find it, use low-fat plain yogurt instead (a mild bio yogurt is best) or skimmed milk with a splash of lemon juice.

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Comments, questions and tips

Comments (248)

sammyv12th Jan, 2011

4

These are great low fat treats helping me through my new 'healthy eating regime'. So easy to make and I particularly love the way the blueberries burst when you eat them. Contrary to comments previously posted, I think the muffins are sweet enough with the stated amount of sugar and in fact I could probably reduce next time. It's all in the ripeness of the bananas.

I wouldnt want artificial sweeteners in my baking, there is enough of that out there that you dont have control over. There are other 'real' alternatives though that are less bad than white sugar, agave syrup is good as a non flavour sweetener that I use in quite a lot of things. But I would also say that if its cakes adding spice and things like vanilla gives the impression of sweetness without the calories and I would recommend it for these muffins. And you could put extra sugar on the top of some of the muffins, try broken up sugar cubes, which gives a crunchy topping and extra sweetness for those not worrying about the calories whilst leaving some plain.

Made these last night, really easy to make and they have gone down really well with the family - lot's of compliments, moist and delicious. The most important thing to remember is not to mix it too much as the recipe states. I used 180ml of yoghurt and 100ml of milk instead of the buttermilk which I couldn't find in the shop. Also I used sunflower oil and golden castor sugar - worked well.

Really nice muffin recipe, which I made with my four year old daughter one afternoon.

We swapped the blueberries for some very tart raspberries (I don't like blueberries), which made the finished muffins very fruity and moist. We did manage to forget to put the raspberries in the mix so had to poke them into the filled cases which gave a really nice effect of the red berries poking through the top of each muffin.

We also used 120g of sugar and more for topping. We will be making blueberry ones today :)

Lovely! We had no problems with them sticking to the cases and thought they were sweet enough. We just used blueberries as our bananas are still green but may try them with peaches & blueberries next. Or maybe white chocolate and blueberries - yum!

Thanks to all the other suggestions here, I made some changes with the recipe (I halved the ingredients to make 6 muffins):

Great recipe and made 14 big soft moist muffins which keep v.well. I used sunflower oil, 2 whole eggs, about 180ml lemon curd yoghurt ('cos thats what I had in fridge) made up to the full amount with milk, and a few more blueberries. Oh and think I used about 20g more sugar than recipe says, will def. make this recipe again and again.

I thought these were a disaster when they came out the over as the casing stuck to the muffins but after a day they were perfect. Used frozen berries and they could do with some more sugar...good for breakfast on the go!

WHEAT AND DAIRY FREE.I made these with wheat free flour (adding 2 tblsp rice milk as flour always needs more moisture) and vanilla soya yoghurt instead of the buttermilk. They were a real family hit for everyone and knowbody suspected the "free from" status!

After reading others comments, I added 2 tbsp of maple syrup and added 50:50 blueberries and raspberries. Also, I didn't have any buttermilk so I used semi-skimmed milk with 1 tsp of lemon juice added to it.

Really enjoyed these and, unlike some, I loved them straight out of the oven which didn't give me the chance to see if they tasted good after a few days! Didn't taste like they were low fat. Will definitely make again.

I think blueberries work good. I found mine last weekend in Morries costing Â£1. I bought some and tried them and think the receipe was not the best I have tried. I want a receipe where they taste good and are fluffy light. anyone?

these are absolutly delicious! I don'r like waste so I added 2 whole eggs and there was no buttermilk in the supermarket so I used soured cream. They were soft and moist and bursting with flavour, yum yum :)

I just made these and ....... forgot the oil totally!! they seem to look ok though - rose really well and taste good- not to sweet but thast good - i'm not sure how well they will keep with no oil... but i guess it makes them even lower fat!!! quick and easy to make - but they do seem to have stuck to the paper cases really badly!

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Questions (9)

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